Tips

If using cheddar cheese, remember to taste the soup before adding salt. Nutritional info calculated with goat cheese.

Directions

In a large saucepan, melt butter over medium heat. Add leeks, onion, and celery and saute for 4 minutes.

Add stock, water, cauliflower, rice, and bay leaf and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice and vegetables are tender. Remove from heat, let cool slightly, and discard bay leaf.

Puree soup in the saucepan using an immersion blender, or transfer soup in batches to a blender or food processor and blend until smooth, then return soup to the saucepan. Stir in cheese (if using) and season with salt and pepper to taste. Simmer just until heated-do not boil-and serve garnished with parsley.